虾皮行业标准的修订内容解读  

Interpretation for the revision content of industrial standards for dried small shrimps

作　　者：郭莹莹[1,2] 王联珠[1,2] 朱文嘉[1,2] 江艳华[1,2] 姚琳[1,2] 何柳[3] 刘芬[4] 

机构地区：[1]中国水产科学研究院黄海水产研究所 [2]全国水产标准化技术委员会水产品加工分技术委员会,山东青岛266071 [3]中国海洋大学,山东青岛266071 [4]上海海洋大学,上海201306

出　　处：《中国渔业质量与标准》2017年第1期8-15,共8页Chinese Fishery Quality and Standards

基　　金：农业部质量安全监管专项(2014-425)

摘　　要：虾皮是由毛虾制得的传统干制水产品,为规范虾皮产品质量,农业部曾于2000年发布行业标准SC/T 3205—2000《虾皮》。随着虾皮加工业的不断发展,SC/T 3205—2000《虾皮》规定的部分指标已不符合产业实际,为有效规范虾皮产品的生产和保障产品质量,2014年农业部下达任务由中国水产科学研究院黄海水产研究所承担虾皮标准的修订工作。2016年12月20日农业部发布了新标准SC/T 3205—2016《虾皮》,自2017年4月1日起实施。本研究在介绍新标准SC/T 3205—2016《虾皮》基本框架的基础上,阐述了水分、盐分和水产夹杂物等主要技术指标的确立依据,讨论了水分、盐分、水产夹杂物和总挥发性盐基氮(TVB-N)含量对虾皮品质变化的影响,还对比了标准修订前后的主要变化内容。本研究将为质量监管部门和虾皮生产企业正确理解和执行标准提供理论依据和技术参考。Dried small shrimps are the traditional aquatic products which are dried by Acetes chinensis, Acetes japonicus and other small shrimps.With the development of dried small shrimp processing industry, some technical indexes of SC/T 3205-2000 dried small shrimp have not been able to meet the actual industrial requirements. In order to effectively regulate production of dried small shrimps and ensure product quality, in 2014, the Ministry of Agriculture issued a mandate to revise the contents of SC/T 3205-2000 by Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences.In December 20 of 2016,the Ministry of Agriculture issued the new standard SC/T 3205-2016 dried small shrimps,which will be implemented since April 1,2017. On the basis of introducing basic framework of SC/T 3205-2016 dried small shrimps, the paper was demonstrated the revision basis for the important technical indicators, including moisture, salinity and aquatic inclusions, and discussed the effects of moisture, salinity, aquatic inclusions and TVB-N content on the quality changes of dried small shrimps. Moreover, the paper was also compared main changes and differences in the old and new standards. The research will provide theoretical basis and technical reference for quality supervision department and shrimp production enterprises on correctly understanding and executing the new standard.

关 键 词：虾皮 标准修订 水分 盐分 总挥发性盐基氮 水产夹杂物 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]